fruity guacamole

On Saturday night I taught a cooking class and served dinner at a wedding shower for Leah, the beautiful bride-to-be.  This is the darling and super creative invite that Jenny, Leah’s sister-in-law, sent out… attached to a real cutting board with a real whisk at the top ~ too cute! (and it was even cuter before I marked out the personal info…)

The guacamole I served reminds me of one of my favorite restaurants in Phoenix, Barrio Cafe, where Chef Silvana Salcido Esparaza’s guacamole is made table-side and is the first place I ever saw pomegranate arils added. Remember, they aren’t called pomegranate seeds. The correct name is arils. If you don’t remember, you can go back to THIS, my 100th post, where I tell you all about it (and even how to freeze the arils). Today marks my 834th post. We’ve come a long way baby!

Mango-Pomegranate Guacamole

4 ripe avocados
1 cup finely chopped white onion
2 fresh Serrano chiles, minced
1/4 cup fresh lime juice
1 teaspoon Kosher salt
3/4 cup pomegranate arils (seeds)
3/4 cup peeled and diced mango
1/2 cup chopped cilantro

Halve and pit the avocados. Use a spoon to scoop flesh from the peel and place it into a medium glass bowl. Use a fork to coarsely mash the avocado.

Stir in onion, chiles, lime juice, and salt. Fold in pomegranate seeds, mango, and cilantro.

Taste and season with salt and additional lime juice, if needed.

Makes about 5 cups